Main Course: Welsh Rarebit

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Adapted from a recipe by the Hairy Bikers

This makes enough cheese sauce to cover about six slices of toast.  If that's too much, no problem-- although the leftovers stiffen up in the refrigerator, all you need to do is stir it with a butter knife until it softens again before spreading.

        1oz. (2 Tbs.) butter or margarine
        1oz. all purpose flour (scant 1/4 c.)
        6 oz. vegetable broth
        1 egg yolk
        1 tsp. mustard
        2 tsp. vegetarian Worcestershire sauce
        1 tsp. hot sauce
        5 oz. sharp Cheddar cheese, grated (scant 2 c.)
        freshly ground black pepper
        6 slices whole wheat bread
     
    1. Toast bread and set aside.
    2. Melt the fat in a non-stick saucepan and stir in the flour. Cook over a low heat 1 minute, stirring frequently. Slowly add the broth. Simmer 2-3 minutes, whisking constantly until the sauce is thick and smooth. Add the egg yolk, mustard, Worcestershire sauce, hot sauce and cheese. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool.
    3. Place the toast on a baking tray lined with aluminum foil. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Broil until the cheese browns in spots.